Vegan Rice Kheer Pudding Recipe: A Creamy, Plant-Based Twist on a Classic Indian Dessert
This vegan Kheer, a delicious Indian rice pudding, is now available in a vegan version with simple ingredients. It is one of the quintessential Indian desserts. Try my decadent vegan Kheer dessert!
Ingredients
- ¼ cup basmati rice, brown rice is an option as well
- 1 teaspoon coconut oil or vegan butter, (avocado oil or vegan butter are options as well; I prefer the Miyoko’s Creamery brand)
- 3 green cardamom pods, (slightly crushed) or cardamom powder or cardamom seeds
- 1 ½ cups almond milk, (unsweetened) (homemade almond milk, vegan milk, cashew milk, non-dairy milk, plant-based milk, or soy milk are options as well)
- 1 ½ cups coconut milk , (unsweetened)
- 5 tablespoons coconut sugar, (brown sugar, agave nectar, date syrup, maple syrup, or use your sugar of choice here)
- 3 tablespoons chopped nuts, (pistachios, cashews, almonds)
- 2 tablespoons black or golden raisins , (optional)
- 1 pinch of saffron , (crush saffron strands and add to 1-2 tablespoons of warmed almond milk) or crush saffron strands and add 1-2 tbsps warm almond milk)
Instructions
- Rinse the basmati rice until the water turns clear, then soak the rice in water for 20 minutes. Drain the rice using a colander and set aside.
- Heat a heavy-bottomed pan on medium heat. Add one teaspoon of coconut oil or vegan butter, the drained rice, and the crushed green cardamom pods, mix well, and cook for another minute.
- Add the almond milk and coconut milk to the pan and stir well. Set the heat to medium-high and let the milk come to a boil.
- Once the milk comes to a boil, lower the heat to low and let the Kheer cook for about 25 minutes on low heat, stirring every 2 minutes or so. The milk will reduce considerably after 25 minutes, the Kheer will look thick, and the rice will be cooked through. (If you want super-thick vegan Kheer, cook for 15 more minutes.)
- Add coconut sugar, chopped nuts, raisins, and saffron mixed with milk, then cook for another 5 minutes. (Don't worry if your Kheer doesn't look very thick at this point; it will continue to thicken as it cools down.)
- Let the Kheer cool completely and serve immediately, or store it in an airtight container in the fridge for 3-4 days or in the freezer for three months.
Pro Tips & Meal Prep Ideas
- I’ve seen Kheer made with other creative alternatives like cracked wheat and tapioca pearls. You could also try grain-free options: shredded carrots, finely chopped sunflower seeds and almonds, and even vermicelli.
- Fun vegan Kheer toppings are sliced almonds, toasted cashews, or coconut flakes to add crunch and texture.
- Let the vegan Kheer cool completely and serve immediately, or store it in an airtight container in the fridge for 3-4 days or in the freezer for three months.